Fresno Chili & Tofu Stir Fry

Fresno Chili & Tofu Stir Fry

We LOVE this dish - a super flavorful take on a classic Asian entrée. Deliciously spicy, needing very few ingredients and yet so tasty - an easy treat!

Serving Size: Serves 2

1lb firm tofu

1 ¼ cup soy sauce, or tamari for a gluten-free option

1 cup Basmati or Jasmine rice

2 Tbsp olive oil

Chopped scallions (optional)

Sesame seeds (optional)

Blake Hill’s Fresno & Thai Spicy Chili Jam



Drain tofu, pat dry, lay on paper towels and cover with a weighted cutting board for 15-30 minutes (this will drain the excess water from the tofu)


Preheat oven to 400˚F


Cut tofu into 1” cubes and marinate in 1 cup soy sauce


In medium saucepan, add olive oil over medium heat, then rice and stir to ensure all grains are coated


Add 2 cups boiling water, reduce to low heat, cover saucepan and cook for 18-20 minutes until all water is absorbed (do not open the lid as rice cooks in the steam)


Line a sheet tray with parchment paper, spray on a little oil, place tofu cubes and bake for 15 minutes


Create sauce by combining remaining soy sauce with 5 Tbsp Blake Hill’s Fresno & Thai Chili Jam and toss baked tofu in sauce


Serve over steaming white rice, garnish with chopped scallions and sesame seeds and Enjoy!

Fresno Chili & Tofu Stir Fry

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